Enchanted Coconut Tapioca Pudding with Mango Coulis
Discover the alluring world of Thai desserts with this gluten-free coconut tapioca pudding and mango coulis. Escape to a tropical paradise and indulge in the sweet embrace of exotic flavors and textures.
Ingredients
- 1/2 cup small pearl tapioca 1 can (13.5 oz) full
- fat coconut milk 1 1/2 cups water 1/2 cup sugar 1/4 teaspoon salt 1 ripe mango, peeled and pitted 1/4 cup fresh lime juice 1 tablespoon honey Fresh mint leaves for garnish
Instructions
- In a medium saucepan, combine the tapioca pearls with 2 cups of water. Bring to a boil, then reduce heat to low and cook, stirring frequently, for 20 25 minutes until the pearls are transparent and softened. Drain and set aside.
- In another saucepan, combine the coconut milk, 1 cup of water, sugar, and salt. Bring to a simmer, then remove from heat. Add the cooked tapioca pearls and stir until well coated. Cover and refrigerate for at least 4 hours or overnight.
- For the mango coulis, blend the mango flesh, lime juice, and honey in a blender until smooth. Strain through a fine mesh sieve into a bowl.
Chef’s Insight
The key to perfect coconut tapioca pudding is in the cooking of the pearls; ensure they are fully translucent for an unmatched texture. The mango coulis adds an extra layer of flavor, with its tangy-sweet essence.